Taro with Roast Pork

Featured in the Honolulu Star-Advertiser on January 4, 2017.
Recipe compliments of "Hawaii Cooks" by Lynette Lo Tam.



Taro with Roast Pork

  • 2 Chinese taros corms (root) (about 4 pounds), washed, peeled and cut into thin wedges (available in Chinatown)
  • 1 tablespoon vegetable oil
  • 1-inch piece ginger, minced
  • 2 cloves garlic, minced
  • 1 pound roast pork (siu ji yuk), cut into 1-inch pieces
  • 2 teaspoons fermented shrimp paste (ham ha)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Water to cover ingredients
  • Chopped green onions for garnish


  1. In a large sauce pan, heat oil and fry taro pieces with ginger and garlic for 5 minutes.
  2. Add roast pork with fermented shrimp paste, salt, sugar and fry about 5 minutes.
  3. Add water to barely cover ingredients.
  4. Cover and reduce heat to low and simmer for 3 hours, stirring occasionally.
  5. When taro is soft and a bit mushy, the dish is done.
  6. Sprinkle with green onions for garnish.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
784 calories, 13 g fat, 3.5 g saturated fat, 70 mg cholesterol, 750 mg sodium, 141 g carbohydrate, 20 g fiber, 2 g sugar, 26 g protein


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